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Thermal Processing of Packaged Foods
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third ed...
| Main Authors: | , |
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| Corporate Author: | |
| Format: | e-Book |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2016.
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| Edition: | 3rd ed. 2016. |
| Series: | Food Engineering Series,
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| Subjects: | |
| Online Access: | Full-text access View in OPAC |
Internet
Full-text accessView in OPAC
Merkez Kütüphane
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